Fresh Peach Pie

Recipe Ingredients

1		Basic Pie Pastry - see * Note
6 cups	1422ml	Peeled, pitted, and sliced peaches - (about 1 1/4 lbs)
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	15g / 0.5oz	All-purpose flour
2/3 cup	131g / 4.6oz	Sugar
1/4 teaspoon	1.3ml	Salt
1		Ground nutmeg
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

* Note: See the "Basic Pie Pastry" recipe for a 9-inch double-crust pie which is included in this collection.

Preheat an oven to 425 degrees. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of butter.

Use the pastry strips to make a lattice top. Trim and flute the edges.

Bake for 25 minutes, then reduce the heat to 350 degrees and bake until the juices are bubbling and the top is browned, about 25 minutes longer. This recipe yields one 9-inch lattice-top pie and serves 8 to 9.

Source:
Williams-Sonoma Kitchen Library, PIES & TARTS by John Phillip Carroll (c) 1992 - Time-Life Books, Richmond, VA - 108 pages - $17.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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